eggs cups oil cups sugar cups all-purpose flour teaspoon salt teaspoon baking soda teaspoon ground cinnamon teaspoon ground nutmeg teaspoons of vanilla extract cups of chopped apples cups of chopped pecans
CAKE INGREDIENTS
1/2
3
1
3
1
2
1/2
1
1
2
3
1
1/2
1
Preheat the oven to 350° F. Combine eggs, oil and sugar in a medium mixing bowl. Beat until the ingredients are well blended.
2
In a separate mixing bowl, sift together flour, salt, baking soda, cinnamon and nutmeg. Add half of the flour mixture to the batter. Mix on low just until the flour is incorporated. Repeat with the remaining flour.
3
Add the vanilla extract, apples and pecans. Mix on low to medium low until the apples and pecans are evenly distributed throughout the batter.
4
Pour the batter into a greased Bundt or angel food cake pan. Bake for 1 – 1 ¼ hours until the cake is browned and a toothpick inserted near the center of the cake comes out clean.
cup brown sugar cup milk cup unsalted butter
CARAMEL SAUCE INGREDIENTS
1
1/2
1/4
5
Melt the sauce ingredients in a small saucepan over medium heat, stirring frequently, until the sugar is dissolved.
6
Pour the hot sauce over the warm cake while it's still in the pan. Allow the cake to cool completely in the pan before inverting it to a plate or cake pedestal.
Yield
1 slice
calories
637 kcal per serving
FAT
38 g per serving
caRBS
70 g per serving